HomeMy WebLinkAbout11928 ORD - 02/27/1974JRR:jkh:hb:2 /26/74:lst •
AN ORDINANCE
AUTHORIZING AND DIRECTING THE CITY MANAGER TO
ENTER INTO A CONTRACT WITH GHUCRWAGON CATERING
SERVICE FOR THE PREPARATION AND DELIVERY OF A
MAXIMUM OF 400 MEALS PER DAY, WITH THE DAILY
NUMBER OF MEALS AND THE SITES TO BE SPECIFIED
BY THE CITY, AT A COST NOT TO EXCEED $1.50 PER
MEAL, ON A DAY - TODAY BASIS, ALL AS MORE FULLY
SET FORTH IN THE CONTRACT, A COPY OF WHICH IS
ATTACHED HERETO, MARRED EXHIBIT "A", AND MADE
A PART HEREOF; AND DECLARING AN EMERGENCY.
BE IT ORDAINED BY THE CITY COUNCIL OF THE CITY OF CORPUS
CHRISTI, TEXAS:
SECTION 1. That the City Manager be, and he is hereby authorized
and directed to enter into a contract with Chuckwagon Catering Service for
the preparation and delivery of a maximum of 400 meals per day, to be
served to the elderly, with the daily number of meals and the sites to be
specified by the City, at a cost not to exceed One Dollar and Fifty Cents
($1.50) per meal, on a day-to -day basis, all as more fully set forth in
the contract, a copy of which is attached hereto and made a part hereof,
marked Exhibit "A".
SECTION 2. The necessity to immediately enter into the afore-
said contract in order that plans and preparations may proceed without
delay for the furnishing of meals to the elderly at the earliest practic-
able date creates a public emergency and an imperative public necessity
requiring the suspension of the Charter rule that no ordinance or resolu-
tion shall be passed finally on the date of its introduction and that such
ordinance or resolution shall be read at three several meetings of the City
Council, and the Mayor having declared such emergency and necessity to
exist, and having requested the suspension of the Charter rule and that this
ordinance be passed finally on the date of its introduction and take
effect and be in full force and effect from and after its passage, IT IS
ACCORDINGLY SO ORDAINED, this the�;22day of February, 1974.
MAYO
THE CITY OF CORPUS CHRISTI, TEXAS
1974:
11928
6 JRR:hb:2 /26/74:lst 0
AGREEMENT
BET(IEEN PROJECT AND FOOD SERVICE MANAGEMENT
COMPANY FOR OFF - PROJECT -SITE MEAL PREPARATION OPERATIONS
This agreement is made this day of ,
19_, by and between the City of Corpus Christi, a municipal corporation,
body politic operating under a home rule Charter authorized under the laws
of the State of Texas, having its office at 302 South Shoreline, herein-
after designated as the "Project" and /or "City ", and Chuckwagon Caterers, /f
a private profit corporation organized and existing under the laws of z zz
the State of Texas having its office at 302 South Shoreline, hereinafter �
designated as the "Project" and /or "City ", and Chuckwagon Caterers, a
private profit corporation organized and existing under the laws of the
State of Texas with principal offices in Corpus Christi, Texas hereinafter
designated as the "Company ".
In consideration of the payments and mutual promises and
convenants contained herein, the Company and the City covenant, contract
and agree as follows:
1. The Company shall prepare meals and other food and the
food service operations and deliver them to the following project sites
of the City:
a. Woodlawn Presbyterian Church.
b. First United Methodist
c. First Lutheran Church
Other project sites may be added to or any of the project
sites listed may be eliminated from this agreement, as agreed upon by the
Company and the City.
2. The City shall be represented in the overall management
of said food service operations by a food service director, who shall have
the right and authority:
a. To develop and supply to the Company, prior to the
beginning of operations under this agreement,
specifications for the food which the Company is
to use in the meals and other food prepared for the
Project.
b. To inspect such food to determine compliance with
the specifications and to reject food not meeting such
specifications.
c. To have access to the Company's purchase records
bearing upon the food purchased for the Project, for
review and audit, as necessary.
d. To supply and approve the menus and recipes for meals
and other food to be delivered so as to insure
compliance with the Department of Health, Education and
Welfare meal -type requirements, to inspect the meals
delivered to determine compliance with the Department
of Health, Education and Welfare meal -type requirements,
and to withhold payment for meals not meeting pre-
scribed requirements.
e. To inspect at any time the Company's food preparation,
packaging and storage areas and the food containers and
automotive vehicles used in transporting prepared meals
and other food to the Project to determine the adequacy
of the Company's cleaning, sanitation, and maintenance
practices.
f. To determine the adequacy of the Company's storage and
record - keeping practices so as to insure the safekeep-
ing of all food, including the food donated for the
use of the Project by the D. S. Department of Agriculture
and in connection therewith to have ready access to the
related food inventory control records of the Company.
3. The Company shall comply with all Federal, State and local
laws and regulations governing the preparing, handling, and transporting
of food; shall procure and keep in effect all necessary licenses, permits,
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and food handler's cards as are required by law; and shall post such
licenses, permits and cards in a prominent place within the meal prepara-
tion areas, as required. The Company shall comply with all applicable
a z 7- Jy
Federal, State and local laws and regulations pertaining to wages and hours
of employment. � �/ Ile
4- The�Compa�ll supply automotive vehicles and insulated
containers for hot and cold food for the transportation of meals and other
food to the designated project sites.
The Company shall deliver the meals and other food to the-
project sites designated by the City Manager or his representative in such
quantities as may be agreed upon from time to time by the Company and the
Project; shall maintain proper temperatures for the hot and cold food and
shall maintain adequate sanitary practices in handling the food in transit.
In the event that the Company fails to deliver any meal or
meals or other food to the project, as agreed upon, the Project may procure
a meal or meals or other food elsewhere, and charge to the Company the cost
of such replacement meal or meals or other food, plus any expenses incurred
by the Project in procuring such replacement meal or meals or other food.
5. The Company shall purchase, for the account of the Project,
the food required for the meals and other food to be delivered to the Pro-
ject under this Agreement. Invoi es shall be sent to the City for payment /
�l —,( i
by the Project. The cost of food Aused for meals, including the estimated 2 -Z7--2/11
wholesale value of the food donated by the U. S. Department of Agriculture,
shall not exceed an amount, per plate of food served, agreed upon, by the
Company and the Project prior to the beginning of operations under this
Agreement. For the purpose of controlling per plate cost, the value of all
food used will be reviewed at times agreed upon by the Company and the Pro-
ject. The Company shall purchase in as large quantities as may be efficiently
utilized in the Project's food service, food which the City advises it is
designated as plentiful by the U. S. Department of Agriculture. The Company
shall purchase all food for the Project at the lowest prices possible con-
sistent with maintaining the quality standards prescribed by the Project,
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which are attached hereto as Exhibit 'W', and made a part hereof.
6. To the maximum extent possible, the Company shall use, in
the meals and other food delivered to the Project, food donated for the use
of the Project by the U. S. Department of Agriculture. The Company shall
maintain adequate storage practices, inventory and control of such food
to insure that their use is in conformance with the Project's agreement with
State distributing agency. The Company shall give the Project food service
director ready access to the food storage area and to the inventory control
records on the purchased food and the government - donated food for such
inspection and review as, in the opinion of the Project's Food Service Director,
is necessary.
7. The Company shall indemnify the Project against any loss
or damage (including attorney's fees and other costs of litigation) caused
by the Company's negligent act or omission, theft by the Company's em-
ployees, or the negligent acts or omissions of the Company's agents or
employees. The Company shall defend any suit against the Project alleging
personal injury or property damage out of the transportation of meals or
other food to the project sites of the Project, and any suit alleging
personal injury, sickness, or disease arising out of the consumption of
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the meals or other food delivered to to the Project.
L!�_ vt f 14 6�ryln i sle--
The Proj�/ct sha l promptly notify the Company in writing of 2 _z ?_;I
any claims against the Company or the Project, and in the event of a suit
being filed, shall promptly forward to the Company all papers in connection
therewith. The Project shall not incur any expense or make any settlement
without the Company's consent. However, if the Company refuses or neglects
to defend any such suit, the Project may defend, adjust, or settle any such
claim, and the costs of such defense, adjustment, or settlement, including
reasonable attorney's fees, shall be charged to the Company.
8. All records of the Company bearing upon food purchases,
storage, food preparation and transportation directly related to the meals
and other food delivered under this Agreement, including the records on
receipt, storage, and use of Government- donated commodities, shall be made
available to the Project upon request. The Project's food service director
or other project representative, State agency and the State distributing
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agency representatives, and the auditors of the Department of Health,
Education and Welfare and the U. S. General Accounting Office, upon request,
shall have access to all such records for audit or review at a reasonable
time and place.
9. The Project shall pay the Company for the meals prepared
and delivered on the basis of the following schedule:
FOR LUNCHES
For up to a maximum of 400 daily participation at a
cost of $1.50 per plate of food served.
Each day the City shall notify the Company as to the number
of meals to be prepared for that day, up to a maximum limit set forth above.
10. The Project shall make such payment to the Company monthly
on or before the 25th day of the month following the calendar month for
which payment is made, except that the Project shall not be obligated to
receive or pay for any meal or other food if, by notice to the Company
before 9:30 A.M. the day before the Project requested that such meal or
other food not be delivered and the Project shall not be obligated to pay
for any meal or other food which does not meet the prescribed requirements.
11. The Agreement constitutes the entire Agreement between the
Company and the Project with respect to the subject matter hereof and
there are no other or further written or oral understanding or agreements
with respect hereto. No variation or modification of the Agreement, and
no waiver of its provisions shall be valid unless in writing and signed by
the duly authorized officers of the Project and the Company. No assignment
or transfer of this Agreement may be made, in whole or in part, without the
written consent of the Project being first obtained.
12. This Agreement shall be effective as of March 1, 1974,
and shall be in force with respect to meals delivered on a day - to-day
basis. However, either party may at any time during the life of the Agree-
ment or any extension thereof terminate this Agreement with respect to
the delivery of meals by giving ten (10) days notice in writing to the other
party of its intention to do so. All notices to the Project shall be
addressed to it at P. 0. Box 9277, Corpus Christi, Texas, 78408, and all
notices to the Company shall be addressed to the Company at 8505 S. Padre
-5-
Island Drive, Corpus Christi, Texas, 78416.
In witness whereof, the parties hereto have caused this
Agreement to be signed by their duly authorized officers the day and year
first above written.
CITY OF CORPUS CHRISTI, TEXAS CHUCKWAGON CATERERS
"PROJECT" "COMPANY
by: by:
R. Marvin Townsend, City Manager
Attest:
T. Ray Kring, City Secretary
Approved: /2- 07 - 2- — Z 7 - 7V
DAY OF
Sf City Attorney
Harold Zick, Director of Finance
APPROVED BY THE STATE AGENCY
0
A
complaints, then, might not be caused by the
food as much as by the aging process its e
This lowing down of body process , caused
by a decreasing number of functi iing cells,
results in need for fewer calorie to maintain
the elderly p.. on. Usually, then is a decrease
also in physica ctivity, so the` lder individual
may ke. require still urther re ction in calorie
inta Often withlegrease physical activity,
weight control may bean i ° portant problem for
the older individual, if idad is available and if he
feels well and has a g ppetite. Remember
that, except for calgf�es, @the elderly person
adult. If calories a e reduced, the. . importance of
selecting foods, gh in nutrients ' i - increased.
Physical anges with age iklude poor
dentition an problems with chewing blunted
senses of to and smell, and decreas ability
to move a ound and to manage utensils. E cause
these c anges affect the planning of heals,
physi 1 phenomena in aging are discussed
fur' r in this chapter in the section, Special
N � ds of Older People.
RECOMMENDED DIETARY ALLOWANCES
The Federal Regulations of the nutrition
program require that:
Each meal served must contain at
least one -third of the current daily
recommended dietary allowances as
established by the Food and Nutrition
Board of the National Academy of
Science - National Research. Council.
What are Recommended Dietary
Allowances (RDA)? They are, in the best
judgment of a group of nutrition scientists, the
daily amounts of nutrients recommended for
different age groups of persons living in the
United States. They were first developed by the
Food and Nutrition Board of the National
Academy of Sciences in 1910 and the first edition
of the Recommended Dietary Allowances was
published in 1943. Revisions have been made
about every five years since that date in order to
keep up with new knowledge in the field of
nutrition and to adjust recommendations to
changing human needs. These allowances are
not to be confused with minimum dietary
•
requirements (MDR) as defined by the Food and
Drug Administration for use in labeling on food
packages; rather, they are the amounts con-
sidered adequate for the maintenance of good
nutrition in healthy persons in the United States.
The table of Recommended Dietary
Allowances isthe "road map" used in the United
States for planning food supplies and also as a
guide for interpreting the food consumption
records of groups of people. The present edition
was printed in 1968 and a new revision is ex-
pected in 1973. A copy of the current table of
Recommended Dietary Allowances can be found
in Appendix III -1. The age group with which we
are concerned is underlined.
MEAL PATTERNS TO MEET NEEDS
FOOD GROUPS
Nutritionists have identified the foods that
are especially rich sources of certain nutrients;
hence, these can be grouped together because of
their similar nutrient value. Foods in the meal
pattern have been classified into six major
groups. Within these categories or groups, foods
can be used interchangeably.
To calculate one -third of the Recommended
Dietary Allowances for each meal would be
time- consuming indeed. The grouping of foods as
shown in the meal pattern on p. 69 facilitates
meal planning and usually satisfies the
Recommended Dietary Allowances if the
following assumptions are made:
67
1. Foods chosen will vary from day to day.
The policy requirements are:
The food items within the meat,
vegetable and fruit, and dessert groups
must be different for the same days of
each week, thus providing a variety of
foods and nutrients.
This prescribed variety is to assure
that, over a period of time, the foods
will provide at least one -third of the
Recommended Dietary Allowances.
Variety in meal planning as suggested
on p. 78 and the use of cycle menus on
p. 80 aid in meeting this requirement.
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H 0 W TO ESTIMATE SERVING SIZES
A serving means different things to different people. In an effort to
assure that everyone has a similar idea of what "a serving" is; these guide
lines are offered.
A SERVING USUALLY MEANS:
SLICE �p OF BREAD OR 1 BISCUIT
2 OR 3 OUNCES OF COOKED LEAN MEAT,
POULTRY OR FISH - -SUCH AS
A HAMBURGER OR A CHICKEN LEG OR A FISH
% CUP [mod TO % CUP E� COOKED CEREAL,
CORNMEAL, GRITS, MACARONI, RICE, OR SPAGHETTI
1 PORTION SUCH AS
u
2 TABLESPOONS O/ PEANUT BUTTER 9
1 CUP L_nr' OF MILK
1 EGG Q
z
.o
1 OUNCE READY -TO -EAT CEREAL — — — —
1 CUP DCOOKED DRY BEANS OR PEAS
%a CUP D-79 FRUITS OR VEGETABLES
Adapted from Follow the Food Guide Every Day. U.S. DEPARTMENT OF AGRICULTURE
Consumer and Marketing Service. Agricul tural Research Service. July 1966.
68
u
2. Total amounts recommended must be
served.
Judging serving sizes requires the
ability to visualize these amounts. It
would be helpful to have the cook ac-
tually measure the exact quantities
required onto a plate and display this
for all of the staff to observe. They
could, then, visualize the amounts that
make a one -half cup serving of fruits or
vegetables or three ounces of cooked
lean meat (without bone or fat). This
may sound elementary, but it will help
you to judge whether or not at least the
legal amounts of food are being served
at each project site. It is surprising
how quickly quantity can be judged
after a few practice sessions. The chart
on serving sizes on the preceding page
may also help to guide you.
3. Foods must be selected, stored and
prepared to assure maximum nutrient
content.
Foods must be carefully selected,
stored promptly at proper tem-
peratures and under the right con-
ditions, and prepared with care. Some
tips on saving food value are sum-
marized in Appendix III -2, "Protecting
Food From Nutritient Loss."
4. Foods need to be attractive, palatable, and
appealing to the older person to assure
maximum individual consumption.
Good nutrition is achieved only when
the food is consumed, a fact that will be
discussed in this chapter under "Socio-
Psychological- Cultural Factors and
Their Effect on Nutrition."
THE MEAL PATTERN
Foods from each of six food groups should be
included in the menu for the elderly in order to
provide optimal amounts of the known nutrients
for which allowances have been established. A
food found in one group may not be substituted
C
for a food in another group, although it may
always be used as an additional item in the meal.
MEAL PATTERN
Food Groups
Amounts to Use
I Meatoralternate
Three ounces cooked
edible portion of meat
or meat alternate
II Vegetables and
Two one -half cup
fruits
servings
III Enriched or whole
One serving
grain bread or
alternate
IV Butter or
One teaspoon
margarine
V Dessert
One -half cup
VI Milk
One -half pint
Optional beverages
As desired
69
If such a meal pattern is adhered to and if
the assumptions listed previously are followed,
at least one -third of the Recommended Dietary
Allowances will be met. (See chart entitled,
"Nutrients Furnished by Meal Pattern" on the
following page.) The above pattern becomes a
quick checklist for determining the nutritional
adequacy of a specific meal.
In planning individual day's menus that
meet at least one -third of the current daily
Recommended Dietary Allowances, it is of
prime importance that the nutrients provided
are in the optimum amount possible in order to
improve the health and well-being of the par-
ticipants. In many cases, the meal that you serve
at the nutrition project may be the only real
quantity of food that the older person eats.
Within the required pattern, menus may be
planned at low, medium, or high cost levels, but
the average cost of food served should be within
project budget limitations.
Nutrition program policy requires that
project menus follow the prescribed meal pat-
tern using the specified food groups.
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NUTRIENTS FURNISHED BY MEAL PATTERN
Percentage of 1968 Recommended Daily Allowances
for Average Adults, 50 -75 yrs.
Food
Amount
Food
Energy
Pro-
tein
Cal-
cium
Iron
Vit. A
Value
Thia-
mine
Ribo-
flavin
Niacin
Equiv.
Vi t.
c
Meat, fish, poultry
(or alternatel)
3 ounces
cooked
10
33
2
20
1
18
10
62
-
Vegetables and
£ruits2
Two 1/2
cup
servings
5
7
14
18
92
13
10
18
106
Enriched or whole
grain products
(or alternatel)
1 serving
3
3
2
6
-
6
3
7
-
Butter or margarine
1 teaspoor
2
-
_
_
3
Dessert
1/2 cup
7
3
6
6
10
2
6
5
3.5
Milk. (or alternatel)
1/2 pint
8
15
36
1
7
7
26
12
3.5
Meal Total
35
61
60
51
113
48
55
104
113
I For alternates, see P. 71,
2 To include a good source of vitamin C daily and a good source of vitamin A every other day
3 Average of one serving of canned fruit, one serving of iced cake, one serving of milk pudding
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Meat or Meat Alternate Group
Nutrition policy requires:
Three ounces cooked edible portion of
meat, fish, fowl, luncheon meats, eggs,
or cheese. Meat alternates may be
used occasionally for variety and may
include cooked dried beans or peas,
nuts, or nut - butter (peanut butter and
others).
Three ounces means the amount when ready
to eat. Thus, more meat must be purchased raw
to compensate for shrinkage during cooking and
to account for inedible parts such as bone and
sometimes fat. The lean of all cuts of meat is
equally nutritious. However, organ meats, in-
cluding liver, are especially high in many
nutrients. Cost of meat is related to availability
and usually not to nutritive value.
Alternates for the protein in one ounce of
cooked lean meat (remember, three ounces are
required):
1 egg
1 ounce of cheddar cheese
1/a cup cottage cheese
1/2 cup cooked dried beans or peas
(garbanzos, sometimes called
chick peas; lentils; soybeans;
lima beans or other legumes)
2 tablespoons peanut butter
1 ounce cooked fish
1 ounce cooked poultry
Meat or alternate foods can be served alone
or combined with other foods in casseroles,
loaves, patties, croquettes, stews, soups, salads,
and sandwiches.
Below are examples of combination's that
meet the standard of three ounces 'of cooked,
lean meat or equivalent of alternate food:
Cheeseburger made of 2 ounces of
cooked beef pattie plus 1 ounce
slice of cheese
1 ounce of bologna and 1 ounce of
cheese in sandwich, plus 1 deviled
egg
Egg foo yong (1 egg) with sweet sour
pork (2 ounces)
71
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Italian lasagna (2 ounces meat, 2
tablespoons cottage cheese and 1/2
egg per serving)
Cheese enchiladas (1 ounce cheese and
i cup refried beans)
Lentil soup (1/2 cup) with cut -up
sausages (2 ounces)
1/2 cup baked beans plus 2 ounces of
ham
Pineapple - cottage cheese salad (1/a cup
cottage cheese) plus beef stew
containing 2 ounces of cooked lean
meat per serving
Foods in the meat group supply the major
amount of the protein recommended for good
nutrition, plus good amounts of iron, thiamine,
riboflavin, and niacin. Note that on the chart,
"Nutrients Furnished by Meal Pattern," they
provide 33 percent of the recommended dietary
allowance for protein, 20 percent of the iron, and
18, 10 and 62 percent of the thiamine, riboflavin
and niacin equivalents, respectively.
Vegetables and Fruits
Nutrition program policy requirements
state:
Two, one -half cup servings. All
vegetables and full strength vegetable
juices, all fruits and full strength fruit
juices.
Note: Rice, spaghetti, macaroni and
noodles are not vegetables ... Fruit
used as a dessert should not be counted
toward the suggested two servings of
vegetables and fruits.
Note that full strength juices are 100 percent
juices and that rice, spaghetti, macaroni, and
noodles are not vegetables but rather they are
alternates in the bread and cereal group.
Fruits and vegetables can be served cooked
or raw, alone or in combination with each other,
or in sauces. One half -cup of fruit or vegetables
or a single piece as ordinarily eaten is a serving.
For example, a medium -sized boiled potato, a
medium -sized orange, or one -half of a small
grapefruit constitutes one serving.
•
Fruit served as dessert should count only as
dessert. If it is counted twice, both as a dessert
and as a part of the suggested amount of
vegetables and fruits, a meal may be lacking in
nutrients and satisfaction. Fruit drinks, fruit
ades, etc., are not 100 percent juice and should
not be so considered. They may be served as an
additional menu item for variety.
Since the diets of the elderly are frequently
low in ascorbic acid (vitamin C), it is recom-
mended that foods be chosen from the following
list each day.
Some good sources of vitamin C include:
Fruits
Vegetables
Acerola
Broccoli
Cantaloupe
Brussels sprouts
Grapefruit or
Green pepper
grapefruit
Sweet red pepper
juice
Guava
Mango
Orange or orange
juice
Papaya
Strawberries
Some fair sources of vitamin C include:
Fruits Vegetables
Honeydew melon Asparagus
Lemon wedge Cabbage
(whole lemon Cauliflower
is "good ") Collards
Tangerine or Kale
tangerine juice Kohlrabi
Watermelon Mustard greens
Fruit juices for- Potatoes and sweet
tified with potatoes
vitamin C Rutabagas
Spinach
Tomatoes or
tomato juice
Turnip greens
Ascorbic acid (vitamin C) is a water- soluble
vitamin, not readily stored in the body, so a good
source of vitamin C from food should be used
daily in menu planning. All juices other than
orange, grapefruit, lemon, or tomato juice
should be fortified with vitamin C. Read the
labels of such juices as apple, pineapple, and
72
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grape before purchasing these from your dealer
to be sure they are fortified with vitamin C
(ascorbic acid).
Diets of the elderly are frequently low in
vitamin A. This vitamin is stored in the body, so
a daily source is not necessary but frequent use
is essential. Fruits and vegetables in the
following lists are a good source of vitamin A and
should be included two to three times a week.
(Note that most are deep yellow or very dark
green.)
Fruits Vegetables
Apricots Broccoli
Cantaloupe Carrots
Mango Chard
Persimmon Collards
Cress
Kale
Pumpkin
Spinach
Sweet potatoes
Turnip greens and
other dark
green leaves
Winter squash
Foods in the vegetable and fruit group
should supply most of the vitamin A and all of the
vitamin C recommended daily for good nutrition.
In the chart, "Nutrients Furnished by the Meal
'Pattern," note that fruits and vegetables, if
chosen wisely, provide over 90 percent of the
vitamin A and over 100 percent of the ascorbic
acid for the day. Dark green vegetables with thin
green leaves like chard, turnip greens, and
spinach, are also good sources of iron. From the
nutritional status studies, we have found that
vitamin A, vitamin C, and iron are commonly
low in diets of older people and so foods con-
taining these nutrients should be emphasized. If
the elderly do not obtain these nutrients at the
meal served by the nutrition project, they may
not obtain them at all. A good nutrition education
program also can help to emphasize their im-
portance.
Enriched or Whole Grain Bread
or Alternate
One serving. Enriched or whole -grain
bread, biscuits, muffins, rolls, sand-
wich buns, cornbread and other hot
breads.
•
One serving is one slice of bread or one
biscuit, muffin, or roll or a square of hot bread.
Hot breads will make an acceptable addition to
any meal and can be made from USDA donated
foods.
Bread alternates may include enriched
or whole -grain cereals or cereal
products such as spaghetti, macaroni,
dumplings, pancakes, and waffles.
Where available, the following ad-
ditional variations may be substituted
for the bread requirements: ufi,
tanniers, yams, plantains, and sweet
potatoes.
One serving of the following bread alternates
is equivalent to one slice of bread:
5 saltine crackers (enriched)
2 graham crackers
1 ounce ready -tout cereal (1/2 cup
to 1 cup depending upon whether
it is a flaked or puffed cereal)
1/2 to s/n cup cooked cereal, cornmeal,
grits, rice, spaghetti, macaroni,
noodles. These should be
enriched or whole grain
1 dumpling,, pancake, waffle, yam,
plantain, or sweet potato, ufi,
tanniers
1 tortilla
Foods in this group, if they are whole grain
or enriched cereals or flour products, provide
iron, thiamine, riboflavin, and niacin. They also
provide protein and food energy.
Butter or Fortified Margarine
One teaspoon is required in the meal pattern.
This can be used as a spread for the bread or in
food preparation, including seasoning of
vegetables.
Both butter and fortified margarine contain
the same nutrients (vitamin A and fat) and in the
same amounts. Note that these do not fit into the
milk group because of differences in nutrient
content.
73
•
Desserts
The policy requirements state:
One, one -half cup serving. All fruits,
full strength fruit juices, and simple
desserts such as puddings, gelatin
desserts, ice cream, ice muk and
sherbet; cake, pie, cookies, and
similar foods are also included.
Note: Calies, cookies, and pie crusts
made with enriched or whole grain
Hour or meal are more nutritious than
those made with unenriched flour or
meal.
Desserts add needed calories as well as
nutrients. By observing your participants, you
can determine whether more low or high calorie
desserts should be provided. The emphasis in
most cases should be on fruits or milk puddings.
A choice of desserts is possible without ad-
ditional expense and gives the participants a
feeling of freedom in choosing one item.
Mrs. Gertrude Wagner from Hudson Guild
Neighborhood House in New York City, herself
over 70 years old, has maintained a successful
nutrition program for years. She writes: "With
the men, puddings are a favorite dessert. As a
rule the starchy ones — rice, bread, or tapioca —
appear on a menu that does not offer a starch
with the entree. Ice cream is served only at the
monthly birthday luncheon. That, too, is the only
time the serving of cake or cookies is planned.
On these occasions when cup cakes or cookies
(homemade oatmeal) are left over, the cup
cakes are put on the cafeteria line. Very few
choose them for their dessert. They will buy
them (50) to take home. It is gratifying that
participants prefer fruit, possibly a result of the
nutrition education. Oatmeal cookies are a
different story. Needed is the manpower to make
more of them. Besides being delicious, they are
an excellent source of good nutrition. It wouldn't
do to start selling the few that. might be left. They
are packed away in a tightly covered tin and
refrigerated, to become a part of the next special
occasion. Perhaps a volunteer cookie baker can
be found! "5
5 Wagner, Cer trude W. 1972. Group meals For senior citizens
in a community setting: a procedural manual.New'<ork,
CAFE Co-op. p. 37.
•
Milk Group
The policy requirements state:
One -half pint. Fortified whole, skim, or
low fat milk, flavored whole or fortified
milk, buttermilk, and cheese.
Note: The inability of a project to
obtain a supply of milk on a continuing
basis shall not bar it from participating
in the program. In such cases, the
State agency may approve the service
of meals without fresh milk when an
equivalent amount of canned, whole
dry, or nonfat dry milk is used in the
preparation of the components of the
meal.
All whole millt should be fortified with
vitamin D whether fresh, canned, or dried. All
skim milks should be fortified with both vitamins
A and D whether fresh, canned, or dried.
Dried milks can be used in food preparation
to enhance the nutritive quality of many com-
bination dishes. Evaporated milk is readily
available and, when diluted with water in equal
parts, can be used in recipes requiring milk.
We depend on the milk group for added
protein; it is a major source of calcium and
riboflavin. The milk group in the meal pattern
furnishes 36 percent of the recommended
allowance for calcium and 26 percent of the
riboflavin. (See "Nutrients Furnished by the
Meal Pattern. ") Fortified milks provide reliable
sources of vitamins A and D. Mills is low in iron
and vitamin C.
We have seen from nutritional status studies
that many older peoples' diets are low in calcium
and riboflavin. Since only a portion of the
calcium is absorbed, the use of milk and milk
products should be encouraged. If one -half pint
milk cartons are served to each participant or
someone fills the milk glasses rather than
merely having pitchers of milk on the table, this
may encourage its consumption. Serve foods
made with mills such as creamed dishes and
custards. If the participants in your nutrition
project are unable to tolerate much milk, as may
be true particularly of some Blacks and Native
Americans, offer buttermilk or yogurt (which
74
U
can be made very inexpensively from the USDA
donated dried milk). Even with these in-
dividuals, small amounts of milk at a time can
usually be tolerated. If you have a Jewish
population that requires a kosher kitchen and
meat is served at the nutrition project, the milk
cartons may be put on a table to be picked up as
participants leave. The mills could then be in-
cluded in their morning or evening meal when
meat is not served.
Instead of fortified milk, you may use the
following, which are equivalent in calcium to
these amounts of fluid milk:
1 ounce of cheddar cheese 3/4 cup of
milk
1/2 cup creamed cottage cheese one
third cup of milk
1/z cup (1/4 pint) ice cream one third
cup of milk
.Note that it would take 11 /z cups of cottage
cheese or 1% cups of ice cream to provide the
same amount of calcium as obtained in 8 ounces
of fluid milk.
Optional Beverages
The policy requirements state that:
Coffee, tea, decaffeinated beverages,
cambric tea, soft drinks, and fruit
flavored drinks may be used.
Fruit flavored ades cannot be used as fruit
juice but are an acceptable additional item.
Alcoholic beverages may not be provided with
nutrition project funds.
Iodized Salt
Iodized salt should be purchased instead of
non - iodized. The cost is the same, so the food
budget is not affected. Iodine is an essential
mineral that is lacking in foods grown in certain
areas of the United States.
Vitamin and Mineral Supplements
The policy requirements state that:
Vitamins and /or mineral supplements
may NOT be provided with nutrition
project funds.
There should be no need for additional
vitamins or minerals, if the meal pattern is
followed and the participant is able to obtain food
for the other meals of the day. You can assist the
participants by helping them to become certified
for food stamps or donated foods. In addition,
nutrition education about food selection, food
buying, and food preparation, along with
shopping assistance, should help the participants
in choosing the other foods needed to complete
their nutrient allowance.
Water
Older people should be encouraged to drink
water. Water should be provided at meal times
for those who wish it. A water fountain or water
cooler might be conveniently located for the
participants' use. Water may also be included in
the menu in the form of juices, ades, or other
beverages.
Other Considerations
The menu pattern provides for inclusion of
the key nutrients as food. In order that you may
prepare interesting, satisfying meals and
combination dishes, additional foods such as fats
and oils, flour, sugar, condiments, and sauces
must be used.
SPECIAL NEEDS OF OLDER PEOPLE
Nutrition program policy requirements
state:
The special needs of the elderly must
be considered in all menu planning,
food selection, and meal preparation.
Poor dentition is a very frequent problem
among the elderly. Dentures may no longer fit
properly. However, it does not necessarily follow
that food must be ground, chopped, or pureed in
order to be enjoyed. The gums of many older
people will have become conditioned over time
so that their ability to chew may not be impaired.
Still, the dentition and oral health of the elderly
should be considered when meals are being
planned. The services of a dentist should be
sought for those who need dental repair and
assistance with oral health. Without healthy
mouths and teeth, most normal meals are dif-
ficult to eat.
75
•
With proper dentition, the elderly may still
enjoy crisp salads, well prepared vegetables,
fresh peaches, melons in season, and sometimes
even an ear of corn.
If the size of the project is very large, there
may be a number of participants who are unable
to chew the food items as normally served. If the
meat is cut fine or the prepared food is cut (with
knife and fork, not machine chopped), it will still
taste like the original item. Machine - chopping of
foods or the putting of foods through a blender
changes the flavor to such a degree that they are
often no longer acceptable. Volunteers who help
serve the food should be alerted to chewing
problems. They usually soon learn to know those
older people who need this help and can have
some food already cut. Concern for these ex-
ceptions should not require that everyone's food
be reduced to a soft texture. Those who require
soft foods, however, should have such an option.
Some of the older people may be somewhat
handicapped. Participants lacking muscular
coordination require foods that are easily
handled with a fork or spoon or that can be
served as finger foods. Utensils should be easy to
use. Paper plates that bend and styrofoam cups
are sometimes hard to handle. (See Chapter IV,
P. 111 .1
Constipation is a common problem, so
liberal amounts of fluids, fruits, and vegetables
are recommended in the meal pattern. They will
help to overcome poor muscle tone, and the fiber
present in the fruits and vegetables may
promote elimination.
In general, the senses of taste and smell dull
with age, so foods may need to be seasoned
lightly. Salt, however, should be used in
moderation, even on the regular diet.
SOCIAL - PSYCHOLOGICAL - CULTURAL
FACTORS AND THEIR EFFECTS ON NUTRI-
TION
Nutrients in food are necessary to maintain
life and health. However, we also know that we
eat for many reasons other than physical well-
being and that we seldom eat just to supply the
body with good nutrition. Everyone on the staff
of the nutrition project needs to understand the
fact that providing good nutrition involves more
than just providing nutrients.
•
Social Factors
Man is a social being and this will affect his
eating of food. A psychiatrist recently wrote,
"The social life of the adult is built to a great
extent around the pleasure of food and drink.
Hunger and appetite may become disassociated
from it, and the individual may eat for social
significance rather than for the satisfaction of
physiologic needs. A failure to understand this
results in a failure to meet the nutritional needs
of the older person. In our efforts to provide the
aged with a proper diet, we often fail to perceive
that it is not what the older person eats but with
whom that will be the deciding factor in proper
care for him. "6
The participants at the nutrition program
will come from different backgrounds. Some
may always have had limited incomes, others
may be learning how to manage on less money
for the first time. These two groups may have
different values and goals. For the middle -class
elderly, "eating is an occasion for social
relationships ... Mealtime is traditionally a
time for the family to come together, and festive
occasions are centered around the family dining
table. It is natural, then, that eating with others
remains an important part of the individual's
experience throughout life, contributing to his
sense of belonging. Conversely, if others are not
present at mealtime, food is likely to be less
important to the individual. Thus, it is generally
accepted that the eating habits of the aged
depend to a large extent on the atmosphere in
which food is eaten. For example, one par-
ticipant in a program remarked that it was
better to come to the Center and eat at a table
with others, even if they never spoke to her, than
it was to sit at home and stare at a wall while she
ate. "7
In contrast to this, others point out: "The
idea ... that the eating process is a social ac-
tivity, an experience to be shared pleasantly
with one or more others, is a concept that may be
foreign to some poor. Meal time may not be
conceived as being much different from other
6 Weinberg, Jack. 1972. Psychologie aspects of aging. J.
American Dietetic Assoc. 60:293.
7 Pelcovits, Jeanette. 1971. Nutrition for older Americans. J.
American Dietetic Assoc. 58:18.
76
r-]
times; some families seldom if ever eat together
for the simple reason that there are not enough
chairs or utensils to go around, often, family
members forage for food when wishing to eat;
food may be prepared once or twice a day and
eaten at will. Leftovers from the evening before
can be consumed in the morning. "6
Because of his background a person may or
may not associate food with sociability.
However, this does not seem to change the fact
that people who are isolated and alone have little
interest in food preparation. This is true even
though food is on the shelf for them to prepare.
Many have no interest in cooking or shopping
and are not hungry.
Food intake seems to become less adequate
with increasing age. Those individuals living
alone are less apt to use foods requiring ex-
tensive food preparation. Many of the elderly
already live alone. For others, the probability of
living alone increases as they grow still older
and lose their spouses and/or friends. Con-
sequently, this problem is constantly present in
the older population. The congregate meal
setting of the nutrition project may help com-
pensate for lack of family and friends and help
encourage the older person to eat nutritionally
adequate meals.
Psychologie Factors
Food has many meanings. We offer food to a
guest or prepare a special homemade dish for
someone because of friendship, love, sympathy,
or hospitality.
Food fads are all too often emotional food
choices based on fears rather than facts — a fear
of not getting all the nutrients needed and a
desire to improve health.
Rejection of food can be an expression of
feelings. In a nutrition project it was noted that
one ethnic group of the two generally
represented was absent on a given day. The
reason expressed was that they were not
displeased with the food but with their treatment
by the other group. Rather than come to the
meal, which was a special occasion with en-
tertainment by a magician, they chose to show
their rejection by denying themselves this meal.
6 Gifft, Helen H., bi.B. Washbon, G.G. Harrison. 1972.
Nutrition behavior and change. Englewood Cliffs, New
Jersey, Prentice -Hall, p. 165.
Best liked foods, to the older person, may be
familiar foods, because such foods give a sense
of security, perhaps through their association
with past experiences.
There are many additional meanings that
food has for people. An interesting article en-
titled, "Food is More than Nutrients," (Ap-
pendix III -3), is well worth reading for further
understanding of psychological factors and their
effect on food intake.
Cultural Differences
Culture is learned and is part of one's
background of experience and beliefs. It includes
religious, ethnic, and regional factors. The
difference in background from person to person,
even within the same region, is great. When one
mixes ethnic or religious groups in a nutrition
project, it is necessary to plan meals that will be
acceptable to all groups. Or, if numbers of
participants and the situation justify it, more
than one site may be established.
The policy requirements state:
Religious, ethnic, cultural, or regional
dietary requirements or preferences of
a major portion of the group of par-
ticipants at a congregate meal site
shall be reflected in the meals served.
Where feasible, individual dietary
needs may also be met. However, the
project is not required to do so on an
individual basis.
The ethnic backgrounds of Blacks, Native
Americans, Chinese, Japanese, Puerto Ricans or
other individuals of Spanish origin will affect the
meanings of their food and therefore what they
will eat. The more we. understand about the
cultures of the participants and the more we plan
meals with cultural backgrounds in mind, the
more successful the nutrition program will be.
Understanding Food Patterns in the U.S.A.,
published by The American Dietetic Association,
contains many helpful suggestions for in-
corporating ethnic foods into the menu (see
Appendix III -4). Cultural food patterns
frequently include excellent nutritional prac-
tices. It is wise to encourage the good food habits
of various cultures and to introduce any needed
changes that will strengthen those diets.
77
is
Certain foods may be rejected, because they
are forbidden by the participant's religious
beliefs. Jewish food patterns also are discussed
in Understanding Food Patterns in the U.S.A.
MEAL PLANNING
General Considerations
for Writing Acceptable Menus.
Menu writing is an important job that
requires careful planning to provide food that
fits into the meal pattern and that takes into
consideration the desires of the group being fed
as well as food costs and management restric-
tions. The forms for menu planning are found in
Appendix III -5a. A completed sample menu form
is included as a guide (see Appendix III -5b).
Meals should be individualized for different
sites, because highly seasoned foods may be
preferred by some ethnic groups while very mild
seasoning may be preferred by others. Fatty
foods and fried foods are usually not popular.
Some groups do not like foods that are very
sweet.
You will want to be aware of the foods that
are best liked by participants in your program.
Plate waste and comments from participants
are good indicators of the acceptability of the
meals. The Project Council will provide you with
information about foods particularly liked and
disliked and will point out strengths and
weaknesses of the nutrition program.
Older people may be influenced by TV ad-
vertising and may wish to try new foods or to try
old foods presented in new or unusual ways.
Generally, change from the usual must be
presented slowly. However, the occasional in-
clusion of a new food may increase the interest
for some without at the same time upsetting
other more conservative participants.
Variety of foods and food preparation is a
basic requirement of the law and also essential
to good menu planning. In 1972, the Agricultural
Research Service, U.S. Department of
Agriculture, published a booklet entitled
Nutrition Programs for the Elderly.9 In addition
9 Page, Louise. 1072. Nutritlon programs for the elderly: a
guide to menn planning, baying, and the care of food for
community programs. Agricultural Research Service,
U.S. Department of Agriculture, ARS 6222. 44 p.
VARIETY, TASTE AND APPEARANCE IN MENU PLANNING
VARIETY
PLAN FOR VARIETY IN FOOD SELECTION
FROM DAY TO DAY
THIS
NOT THIS
Monday
Tuesday
RoastbeeE
Fried chicken
Frankfurter and baked beans
Wednesday
Frankfurter and bean soup
Frankfurter on a roll
Frankfurter and bean soup
FROM WEEK
Green string beans
Mixed vegetables
TO WEEK
THIS
NOT THIS
FirstMonday
Second Monday
Macaroni and cheese
Meat loaf
Third Monday
Meatloaf
Porkcha s
p
Meat loaf
USE A COMBINATION OF FOOD FLAVORS
Meat loaf
FROM TIME TO TIME
stronger flavored
Introduce a new food. Serve a small amount of the new food along with popular foods for better acceptance,
PLAN FOR VARIETY IN FOOD PREPARATION
NOT THIS
IN THE SAME MEAL
THIS
NOT THIS
Oven - roasted potatoes
Creamed potatoes
Broccoli
Creamed spinach
Creamed spinach
OF THE SAME FOOD
THIS
NOT THIS
Prepare in different ways
Potatoes — baked, fried,
Potatoes mashed each time
mashed, scalloped, oven-
potatoes are served
roasted, creamed, etc.
PLAN FOR VARIETY IN SIZES AND SHAPES OF FOOD
IN THE SAME MEAL THIS
NOT THIS
Oven - roasted potatoes
Diced potatoes
Sliced beets
Diced beets
Fruitcocktail
Fruit cocktail
Casserole
Casserole
Green string beans
Mixed vegetables
Lettuce wedge with
Combination vegetable
Frenchdressing
salad
(ALL MIXTURES OF
FOODS)
TASTE AND APPEARANCE OF FOOD
USE A COMBINATION OF FOOD FLAVORS
Bland foods with
stronger flavored
T
or tart foods HIS
NOT THIS
Bakedwhitefish
Baked white fish
with creole sauce
Mashed potatoes
Broccoli
Mashed potatoes
Carrots
78
Foods with different
OF FOOD TEXTURES
flavors in the same
meal THIS
NOT THIS
Tomato juice cocktail
Fruit cup with bananas
Waldorf salad
Banana -nut salad
Banana cream pie
Banana cream pie
USE A COMBINATION
OF FOOD TEXTURES
Crisp, firm foods
with soft, chewy
ones
THIS
Creamed eggs
Green peas
Fresh vegetable salad
Limit the number of
"starchy" foods in a meal THIS
Macaroni
Stewed tomatoes
Noodles
Asparagus
Sweetpotatoes
Steamed cabbage
USE A PLEASING COMBINATION OF FOOD COLORS
Have one or two color-
ful foods in a meal
Limit the number of
foods of the same color
In a meal
THIS
Sliced white meat of turkey
Broccoli
Yellow corn
THIS
Spaghetti with tomato sauce
Summersquash
Chocolate cupcake
NOT THIS
Creamed eggs
Mashed potatoes
Cottage cheese salad
NOT THIS
Potatoes
Macaroni
Noodles
Corn
Sweetpotatoes
Rice
NOT THIS
Sliced white meat of turkey
Rice
Steamed cauliflower
NOT THIS
Spaghetti with tomato sauce
Harvard beets
Frulted raspberry gelatin
dessert
USE GARNISHES" TO BRIGHTEN MEALS
A slice of radish or cucumber, stuffed olives, a tomato wedge, sieved egg yolk, a bit of brightly colored fruit, chopped
parsley, a dash of paprika— as examples.
Source: Page, Louise. Nutrition Programs for the Elderly. U.S.D.A. Agricultural Research Service, ARS 62 -22, 7uly,
1972, pp. 10 -20.
79
•
to considerations listed previously, the selection
of food for variety in preparation, flavor, tex-
ture, color and form are discussed. Some of the
suggestions in this publication are excerpted on
the previous two pages for your use. However,
reading the entire booklet is recommended, as
you will find many helpful ideas.
Menus must be planned for a minimum of
four weeks and must be certified in writing by
the dietitian or nutritionist whose services are
used by the project. For policy requirements,
refer to Chapter IV.
Menu planning will need to be completed at
least three weeks before use so that the Project
Council may also check the meals for ac-
ceptability before they are sent to the State
agency. This is one of the responsibilities of the
Project Council. Since more than one -half of the
Council members are nutrition project par-
ticipants, their approval of the menus will be of
significant support to you. The dietitian or
nutritionist also can help you to interpret menu
requirements to the Project Council.
Cycle Menus
A cycle menu is one of the most efficient and
satisfactory ways to assure a high standard for
food service. Such a cycle should be planned
around a regular period of time, for example,
four five -day weeks. The cycle may be repeated
where participants are satisfied and costs are
controlled. Seasonal variations and holidays
must be considered in the cycle menu. Whenever
menus are rotated, the same selections should
not appear in such a fashion that participants
anticipate monotony: Three four -week cycles
alternated would eliminate this possibility.
Evaluation of Menus
Evaluation must be a continuous process
that involves listening to both participants and
staff. Experience has shown that often the
participants may tell you the meal is good, but
they tell the servers or other staff members
when they dislike the meal. It is a rare cycle
menu that is perfectly suited to the participants
the first time around. Foods that have been
unsatisfactory in terms of acceptability to
participants could be discussed in the nutrition
education program. The person responsible for
so
•
nutrition education should be aware of problems
related to food acceptance and present in-
formation on some of the values of the disliked
foods. Maybe the food needs to be offered in a
different way to be acceptable to the par-
ticipants. If this effort fails, then it probably is
best to substitute, if possible, for that food item.
Posted Menus
Nutrition policy states that:
All certified menus must be posted in a
conspicuous location in each
congregate meal site as well as at each
place of food preparation. The certified
menus must be adhered to subject to
seasonal availability of food items.
Posting the menus in each congregate meal
site as well as at each place of food preparation
helps the participant anticipate the meal for that
day. If there is a change in menu because of
unavailability of a certain food item, the posted
menu should be corrected as soon as possible.
Posting the menus may create a problem with
some participants, who may or may not be
present on a given day depending upon the foods
that are offered. This is a challenge that should
be met by concentrated effort on planning good
meals which meet the food likes of the par-
ticipating group, and which are well prepared
and served attractively.
The positive attitude of all the staff toward
the meals and their cheerfulness in encouraging
the participants to be present are important to
the success of your nutrition program. The
desire of staff members that older persons
partake of meals should be tangibly expressed.
Their observation of absences and their ex-
pressions of regret will help participants to
realize the importance staff places on their
coming regularly and eating the meal each day.
Regular nutrition education, included both
formally and informally in the nutrition
program, may also help with attendance and
participation.
Role of the Dietitian or Nutritionist
Magazine and newspaper articles on
nutrition may not always be valid. Often it is
11
almost impossible to determine what is true and
what is not. A dietitian or nutritionist should be
able to supply you with reliable nutrition in-
formation. She is your resource person in an-
swering nutrition questions that may come to
you and in helping you combat food faddism and
food misinformation with facts.
A dietitian or nutritionist employed by you
for the nutrition project will be able to write
menus that not only follow the meal pattern but
include aesthetic values (color, flavor, texture,
variety) as well. The dietitian knows nutritive
values and can plan combinations of foods that
meet the requirements of the meal pattern. She
knows the seasonability and availability of foods
in your project area. She can include choices of
foods, such as desserts or salads, that give
flexibility without reducing nutritive value. She
knows the food needs of the elderly. She can
determine food likes and dislikes of the par-
ticipants by visiting with them and taking a diet
history when an individual first comes into the
program. By doing this, she knows what foods
are generally lacking in the diet of the par-
ticipants at each site and can emphasize those
nutrients that are needed by including them in
the menus planned for the nutrition project. She
can write menus that reflect ethnic and religious
preferences of the elderly. She knows how to plan
appealing meals at reasonable cost, within the
ability of the cooks, the equipment available, and
the time allowed to prepare the meals. She also
knows how to incorporate USDA donated foods
into the meals in a variety of ways.
SPECIAL MENUS
Nutrition policy requirements provide:
Where feasible and appropriate,
special menus shall be available to
individuals participating in the
program.
Diet Prescription from Physician
Special menus provided for health reasons
must be based on a diet prescription given to the
project director by the participant's physician.
Policy requirements state:
A written order must be on record for
each individual on a special diet, and
81
•
the order must be reviewed
periodically with the project par-
ticipant's physician.
Special diet menus must be planned
and prepared under the supervision of
a qualified dietitian.
A sample letter to be directed to the
physician may be found in Appendix III -6, and a
sample form for the physician's prescription is
given in Appendix III -7. The prescription
should be reviewed periodically by the physician
and renewed as often as deemed necessary when
the condition remains unchanged. The process of
obtaining a prescription to be kept on file with
the project director or his 'representative may
prevent self-diagnosis and its attendant self -
treatment.
A Registered Dietitian must supervise
special diet menus to assure accurate filling of a
dietary prescription. A diet prescription is part
of a patient's treatment just as much as is the
appropriate medication.
Common Modified Diets
The more common diets for which
prescriptions may be given are soft fiber, mild
sodium (salt) restriction, modified fat or caloric
controls, controlled carbohydrates or some
combination of the above.
When food is prepared with moderate
amounts of salt and fat, and choices in terms of
margarine or butter, skim or whole milk, white
or wheat bread, fruit or other dessert are
provided, most prescriptions can be ac-
commodated. Most diet prescriptions for the
elderly are for chronic conditions which may
continue indefinitely. No major changes will be
necessary in equipment or preparation to
provide such therapeutic diets, whether served
on -site or in the home.
Diet Manual Requirement
Nutrition policy requirements state that:
A current diet manual, approved by
the nutritionist or dietitian on the State
agency staff, must be supplied by the
State agency to each project.
•
A diet manual contains standard diets used
by hospitals or health departments with
suggestions for modifications from the standard
diet according to individual medical needs.
Usually sample menu patterns and general
information about special diets are given. A
manual is available from your State agency.
Diet Counseling by Registered Dietitian (RD)
The dietitian or nutritionist is the only staff
person qualified to do diet counseling.
82
•
You, as a project director, should have
some general knowledge of. nutrition. However,
the intelligent use of a qualified nutritionist or
dietitian is essential to you. The dietitian can
coordinate the special diet menus with the
general menus, so that the participants needing
special diets are less apt to feel singled out as
different or deprived. Menu coordination assures.
the greatest possible efficiency in purchasing
and preparing food. Coordinated menus also
serve as a teaching device to show that the
special diets are merely modifications of foods
that everyone eats.
FOREWORD
When discussing food habits with families, it is wise to encourage the good
fond habits of the particular group and to institute improvements gradually rather
than to impose too many changes at once. Knowledge of the family's food cus-
toms plays an important part in establishing good relationships. Cultural food
patterns have many excellent nutritional practices.
Before attempting any nutrition education, a diet evaluation is a prudent first
step. Within a given group, there arc variations in food habits which are modified
by family or lord customs. Second and third generation Americans may eat dif-
ferently than first generation Americans or the newly arrived family. Food as
other family customs of ethnic groups has been modified by wanderings and de-
privations. Since families with the same background vary in their food preferences
and practices, this publication is a general guide to regional and cultural eating prac-
tices.
In discussing food, emphasis should be placed on foods for good nutrition
selected from the already established food pattern and on methods of preparation
that preserve maximum food value. When improvements are needed it should
be recognized that the learning process is a gradual one.
A DAILY FOOD GUIDE FOR FITNESS
(United States)
Milk Group
Some milk for everyone —
Children under 9 ..........................2 to 3 cups
Children 9 -12 ...........................3 or more cups
Teenagers ..............................4 or more cups
Adults ... ..............................2 or more cups
Meat Group �l
2 or more servings of beef, veal, pork, lamb, poultry, fish, eggs, or cheese.
As alternates--dried beans, dried peas, or nuts.
Count as a serving: 2 to 3 ounces, lean cooked meat, poultry, or fish -1 cup cooked dried beans, peas, or
lentils; 4 tablespoons peanut butter.
Vegetable and Fruit Group
4 or more servings to include:
1 serving of a good source of Vitamin C or 2 servings of a fair source.
Good sources
Grapefruit, orange, cantaloupe, guava, mango, papaya, raw strawberries, broccoli, Brussels sprouts, green
pepper, sweet red pepper.
Fair sources
Honeydew melon, lemon, tangerine, watermelon, asparagus tips, raw cabbage, collards, garden cress, kale,
kohlrabi, mustard greens, potatoes and sweet potatoes cooked in the jacket, spinach, tomatoes and tomato
juice, turnip greens, fruit.
A dark green or deep yellow vegetable for Vitamin A at least every other day. These include: apricots,
broccoli, cantaloupe, carrot, chard, collards, cress, kale, mango, persimmon, pumpkin, spinach, sweet pota-
toes, turnip greens and the dark green leaves, winter squash.
Other vegetables and fruits, including potatoes.
Bread and Cereal Group
4 or more servings of whole grain or enriched breads and cereals.
Other foods as needed to complete meals and to provide additional food energy and nutrients, such as: cereal
and flour products; sugar; butter, margarine and other fats.
Adapted from Leaflet No. 424 U. S. Department of Agriculture
C
PROJECT MENU PLAN- NUTRITIOW PROGRAM FOR TNF FI —1 v
MONTH, DATE, DAY
MEAT OR ALTERNATE
3OZ. COOKED EDIBLE
PORTION
VEGETABLES &FRUITS
2, 1/2 CUP SERVINGS
BREAD OR ALTERNATE
1 SERVING
BUTTER OR FORTIFIED
MARGARINE
1 TEASPOON
DESSERT
112 CUP
MILK
112 PINT
BEVERAGE (OPTIONAL)
m..LS PROJECT TITLE _
NO. OF HOME DELIVERED MEALS PROJECT SITE
PREPARED BY
PROJECT DIRECTOR
DATE
DIETITIAN /NUTRITIONIST
a
b
b
x
w
R7
•
•
PROJECT MENU PLAN - NUTRITION PROGRA \7 FOR THE ELDERLY
MONTH, DATE, DAY
10/15/73
10/16/73
10/17/73
10/18/73
10/19/73
MEAT OR ALTERNATE
Roast Turkey
Ground Beef
302. COOKED EDIBLE
Giblet Gravy
Spaghetti Sauce
Baked Pork Choi
Tuna Noodle
Pot Roast
PORTION
Pagesan Cheese
Casserole
Gravy
[dashed Potato
(in sauce)
VEGETABLES &FRUITS
Buttered Carzot
Tomato
Sweet Potato
Stewed Tomato
Oven Baked
2,1/2 CUP SERVINGS
Strips
Celery Onion
Apple Bake
Potato
Buttered Green
Seasoned .Spina
h
Pickled. Beets
Cranberry Rel-
Beans
Gr. Carrot-
Head Lettuce
Green Salad
ish
Maison 1Sa1ad
a onna se
Chsice ss ?f
ren
Assort.Dressing
BREAD OR ALTERNATE
1 SERVING
Cornbread
Bread Sticks
Roll
Hard Roll
Parkerhouse Rol
BUTTER OR FORTIFIED
MARGARINE
x
x L
x
X
x
1TEASP0ON
DESSERT
Chocolate Pud-
Lemon Sponge
Butterscotch
Peach Upside-
Orange Sherbet
112 CUP
ding
Pudding
Chip Cookies
down cake
Peppermint
To +n
MILK
1/2 PINT
N
x
x
x
x
BEVERAGE (OPTIONAL)
x
x
x
x
x
NU. Ur UUNU HtUA I t MEALB PROJECT TITLE
NO. OF HOME DELIVERED MEALS PROJECTSITE _
PROJECT DIRECTOR
PREPARED BY DATE
DIETITIAN /N UT R I TI O N I SY
a
ro
C
•
40
Corpus Christi, Texas
'.R day of
TO THE MEMBERS OF THE CITY COUNCIL
Corpus Christi, Texas
For the reasons set forth in the emergency clause of the foregoing
ordinance, a public emergency and imperative necessity exist for the suspen-
sion of the Charter rule or requirement that no ordinance or resolution shall
be passed finally on the date it is introduced, and that such ordinance or
resolution shall be read at three meetings of the City Council; I, therefore,
request that you suspend said Charter rule or requirement and pass this ordi-
nance finally on the date it is introduced, or at the present meeting of the
City Council.
Respectfully,
MAYOR
THE CITY OF CORPUS CHRISTI, TEXAS
The Charter rule was suspended by the following vote:
Jason Luby
James T. Acuff
Rev. Harold T. Branch
Thomas V. Gonzales
Ricardo Gonzalez
Gabe Lozano, Sr.
J. Howard Stark
The above ordinance was passed by the fo lowing vote:
Jason Luby
James T. Acuff
Rev. Harold T. Branch
Thomas V. Gonzales
Ricardo Gonzalez
Gabe Lozano, Sr.
J. Howard Stark